HONEY GLAZED BEETS RECIPES

Name: Spiced Pickled Beets
Prep time: 1 h 15 min
Cook time: 35 min
Total time: 1 h 50 min
Yield: 4 pints.
Ingredients: 3 pounds small fresh beets; 2 cups sugar; 2 cups water; 2 cups cider vinegar; 2 cinnamon sticks (3 inches); 1 teaspoon whole cloves; 1 teaspoon whole allspice

SPICED PICKLED BEETS RECIPE: HOW TO MAKE IT - TASTE OF HOME

Spiced Pickled Beets Recipe: How to Make It - Taste of Home image

With sweet, tangy and spiced flavors, these pickled beets are so good that they'll win over just about everyone in your house. Jars of colorful beets make great gifts, too! —Edna Hoffman, Hebron, Indiana

Provided by Taste of Home

Categories Side Dishes

Total Time 01 hours 50 minutes

Prep Time 01 hours 15 minutes

Cook Time 35 minutes

Yield 4 pints.

Number Of Ingredients 7

Ingredients

3 pounds small fresh beets
2 cups sugar
2 cups water
2 cups cider vinegar
2 cinnamon sticks (3 inches)
1 teaspoon whole cloves
1 teaspoon whole allspice

Steps:

Scrub beets and trim tops to 1 in. Place in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 25-35 minutes. Remove from water; cool. Peel beets and cut into fourths., Place beets in a Dutch oven. Add sugar, water and vinegar. Place spices on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to beet mixture. Bring to a boil. Reduce heat; cover and simmer 10 minutes. Discard spice bag., Carefully pack beets into 4 hot 1-pint jars to within 1/2 in. of the top. Carefully ladle hot liquid over beets, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 35 minutes. Remove jars and cool.

Nutrition Facts : Calories 53 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 44mg sodium, CarbohydrateContent 12g carbohydrate (11g sugars, FiberContent 1g fiber), ProteinContent 1g protein. Diabetic Exchanges 1 vegetable

RUSSIAN BORSCHT SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME

Russian Borscht Soup Recipe: How to Make It - Taste of Home image

With beets, carrots, cabbage and tomatoes, this Russian borscht soup recipe is great for gardeners like myself. Not only is it delicious, but its bright crimson color is eye-catching on the table. —Ginny Bettis, Montello, Wisconsin

Provided by Taste of Home

Categories Lunch

Total Time 01 hours 15 minutes

Prep Time 15 minutes

Cook Time 60 minutes

Yield 8 servings (2 quarts).

Number Of Ingredients 10

Ingredients

2 cups chopped fresh beets
2 cups chopped carrots
2 cups chopped onion
4 cups beef or vegetable broth
1 can (16 ounces) diced tomatoes, undrained
2 cups chopped cabbage
1/2 teaspoon salt
1/2 teaspoon dill weed
1/4 teaspoon pepper
Sour cream, optional

Steps:

In a large saucepan, combine the beets, carrots, onion and broth; bring to a boil. Reduce heat; cover and simmer for 30 minutes. , Add tomatoes and cabbage; cover and simmer for 30 minutes or until cabbage is tender. Stir in salt, dill and pepper. Top each serving with sour cream if desired.

Nutrition Facts : Calories 71 calories, FatContent 1g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 673mg sodium, CarbohydrateContent 14g carbohydrate (9g sugars, FiberContent 4g fiber), ProteinContent 3g protein.

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